OOPS I forgot to add a picture
Search found 139 matches
- Thu Apr 19, 2018 20:48
- Forum: Microbiology of meat and products
- Topic: Mould-600
- Replies: 29
- Views: 16517
- Thu Apr 19, 2018 20:42
- Forum: Microbiology of meat and products
- Topic: Mould-600
- Replies: 29
- Views: 16517
- Thu Apr 19, 2018 17:25
- Forum: Hardware
- Topic: Best Type Meat Mixer
- Replies: 5
- Views: 4478
- Thu Apr 19, 2018 16:58
- Forum: Dry Cured Meats and Sausages
- Topic: Bacon wrapped Filet!!
- Replies: 22
- Views: 8989
So as I am a bit under the weather yesterday and today I though that I would finish editing my video and post it on youtube.
If you want to check out the steps on how I made this salumi then click here..
https://www.youtube.com/watch?v=hWa1SL1gJt0&t=121s
If you want to check out the steps on how I made this salumi then click here..
https://www.youtube.com/watch?v=hWa1SL1gJt0&t=121s
- Thu Apr 19, 2018 16:56
- Forum: Hyde Park
- Topic: Top 5 Items You make
- Replies: 8
- Views: 6042
- Thu Apr 19, 2018 16:51
- Forum: Hardware
- Topic: Best Type Meat Mixer
- Replies: 5
- Views: 4478
I can answer that also. The gears on the kitchen aid grind quite easily. If there is any resistance whatsoever the main gear locks down and starts to grind. A kitchen aid is a great machine and certainly has its place in a kitchen but using it long term for mixing meat might cause the gears to wear ...
- Thu Apr 19, 2018 15:23
- Forum: Hardware
- Topic: Best Type Meat Mixer
- Replies: 5
- Views: 4478
- Tue Apr 17, 2018 12:24
- Forum: Microbiology of meat and products
- Topic: Question about acidification of dried sausage.
- Replies: 21
- Views: 13561
- Sun Apr 15, 2018 14:50
- Forum: Dry Cured Meats and Sausages
- Topic: Bacon wrapped Filet!!
- Replies: 22
- Views: 8989
- Sun Apr 15, 2018 00:30
- Forum: Dry Cured Meats and Sausages
- Topic: Bacon wrapped Filet!!
- Replies: 22
- Views: 8989
Looks like today we get to enjoy the fruit of our labor.. I want to share this experiment with you as it will now be a staple on our charcuterie plate. Talk about beautiful and flavor is out of control. The filet in tender with hints of thyme and rosemary while the bacon (pancetta) has a soft smoky ...
- Sat Apr 14, 2018 17:30
- Forum: Microbiology of meat and products
- Topic: Problem with starter culture - BL-C 007
- Replies: 41
- Views: 22361
- Sat Apr 14, 2018 17:11
- Forum: Microbiology of meat and products
- Topic: Problem with starter culture - BL-C 007
- Replies: 41
- Views: 22361
so is it a bad thing if the ph gets down to 4.9? I just took the ph of the meat I made a few days ago. (Genoa and Cremona). Apparently the ph continued to drop in the during chamber at 55F. It is now 4.95 for both. What does that mean for flavor? Perhaps .2% dextrose and .2% is too much. Maybe Red u...
- Sat Apr 14, 2018 05:44
- Forum: Dry Cured Meats and Sausages
- Topic: What is the Craziest Salami flavor you've ever made?
- Replies: 53
- Views: 18955
Ok.of all the flavors ive made in the last few weeks (14 different types) this mornings Korean Kim chi salami has got to be the weirdest. It really embodied all the flavors of authentic Kim chi. The smokiness from the red pepper flakes,. The spicy chili paste that's mildly sweet, the ginger coming t...
- Sat Apr 14, 2018 05:27
- Forum: Microbiology of meat and products
- Topic: Problem with starter culture - BL-C 007
- Replies: 41
- Views: 22361
redzed What was your starting pH? It was 5.9 I read that a few days ago. I made lots of notes. Thanks for posting that info. My issue was assuming that blc 007 was a slow ferment culture. Now that I realize it is not I have this on lock!!! 24- 30 hours max with 2-3 % dextrose and we are in that low...
- Fri Apr 13, 2018 15:46
- Forum: Microbiology of meat and products
- Topic: Problem with starter culture - BL-C 007
- Replies: 41
- Views: 22361